Seared Chicken & Roast Veggie Pearl Couscous

• Place potato, carrot and beetroot on a lined oven tray. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Drizzle with olive oil, season with salt and pepper. Sprinkle over chermoula spice blend. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Meanwhile, heat a medium saucepan, over medium-high heat with a drizzle of olive oil. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water and bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain, then return couscous to the pan, along with vegetable stock powder and a drizzle of olive oil. Stir to combine.

• Meanwhile, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Sprinkle over garlic & herb seasoning. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: Pounding the beef ensures that it's extra tender once cooked. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium combine, combine chicken, garlic & herb seasoning and a drizzle of olive oil, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate to rest.

TIP: The chicken is cooked when it is no longer pink inside.

• When the couscous is done, add roasted veggies and a drizzle of white wine vinegar and olive oil to the couscous. Season to taste.